Black and White Cookies are a beloved treat that bridges the gap between cookie and cake. These soft, cakey delights are topped with a glossy glaze of vanilla and chocolate, giving you the best of both worlds in every bite. Whether you’re reminiscing about a New York bakery or trying them for the first time, this recipe will guide you to perfection.
Why You’ll Love This Recipe
- Classic Flavor: A perfect balance of vanilla and chocolate glazes.
- Soft & Cakey Texture: More like a mini cake than a traditional cookie.
- Impressive Yet Simple: Beautiful to serve but easy to make.
- Customizable: Change the flavors or colors for any occasion.
How to Make Black and White Cookies
- Mix the Dough: Combine dry ingredients (flour, baking powder, baking soda, salt). Cream butter and sugar, then add egg, vanilla, and sour cream. Gradually mix in the dry ingredients.
- Shape and Bake: Scoop dough onto a lined baking sheet. Bake at 350°F (175°C) for 12–15 minutes until edges are golden. Cool completely.
- Prepare the Glazes: Mix powdered sugar, milk, and vanilla for the vanilla glaze. For the chocolate glaze, stir cocoa powder into half of the vanilla glaze.
- Glaze the Cookies: Spread vanilla glaze on one half of each cookie and chocolate glaze on the other half. Let the glaze set before serving.
Step-by-Step Instructions
- Bring your oven up to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, cream the butter and sugar until the mixture is light and airy. Beat in egg, vanilla, and sour cream. Gradually add dry ingredients.
- Scoop 2-tablespoon portions of dough onto baking sheets, leaving space between cookies.
- Bake for 12–15 minutes, or until the edges are lightly browned. Cool completely on a wire rack.
- Prepare the glazes in separate bowls: one for vanilla and one for chocolate.
- Spread vanilla glaze on half of each cookie, let set, then spread chocolate glaze on the other half.
Ingredients
For the Cookies:
- 1¾ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- ½ tsp vanilla extract
- ⅓ cup sour cream
For the Glazes:
- 1½ cups powdered sugar
- 2 tbsp milk (plus more if needed)
- ½ tsp vanilla extract
- 2 tbsp unsweetened cocoa powder
Variations
- Festive Colors: Replace the chocolate glaze with colored icing for holidays.
- Lemon Twist: Add lemon zest to the cookie dough and replace vanilla glaze with lemon icing.
- Gluten-Free Option: Use gluten-free all-purpose flour for a celiac-friendly treat.
- Mini Black and Whites: Make smaller cookies for bite-sized versions.
Storage Instructions
- Room Temperature: Store the Black and White Cookies in an airtight container at room temperature for up to 3 days. This will keep them soft and fresh.
- Refrigeration: For longer storage, place the cookies in an airtight container and refrigerate them for up to a week.
- Freezing: Freeze the cookies for up to 2 months by wrapping each one individually in plastic wrap and placing them in a freezer-safe bag. To thaw, let them sit at room temperature for about 30 minutes before serving.
Recipe Details
Serving: 12 cookies
Prep Time: 15 minutes
Cooking Time: 15 minutes
FAQ
1. Can I make Black and White Cookies ahead of time?
Yes! You can bake the cookies a day in advance and glaze them on the day of serving.
2. How should I store Black and White Cookies? at Place them in a sealed container for up to 3 days. For extended freshness, store them in the refrigerator for up to a week or freeze them for up to 2 months.
3. What’s the best way to achieve smooth glaze?
Ensure the cookies are completely cool before glazing. If the glaze thickens, add a tiny bit of milk to loosen it.
